Gelatin Free Ginger Fruit Compote

Total time30 min

Prep time10 min

Cook time20 min

4.6

(21)

Warm, jewel-toned, and fragrant with fresh ginger and Ceylon cinnamon, this fruit compote is the kind of thing you'll want to spoon over everything — yogurt, oatmeal, pancakes, or a simple scoop of vanilla ice cream. Many store-bought fruit preserves and dessert toppings sneak in gelatin as a thickener, which makes finding a clean option trickier than it should be. Here, the fruit does all the work on its own: blueberries burst and release their juices while pears and peaches soften into a naturally thick, luscious sauce that needs nothing extra to hold it together. A touch of turmeric adds a subtle earthiness and gorgeous color, while fresh lemon juice and zest keep everything bright and balanced. Honey brings just enough sweetness without overwhelming the fruit, and torn mint stirred in at the end lifts the whole dish with a fresh, herby finish. It comes together in one saucepan with minimal fuss, and it keeps in the fridge for up to five days — meaning you can make a batch on Sunday and enjoy it all week long.

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Ingredients

6 servings

2 cups blueberries, fresh or frozen
2 cups peeled and diced pears (about 2 medium pears)
1 cup peeled and diced peaches, fresh or frozen
2 tbsp fresh ginger, peeled and finely grated
½ tsp ground ceylon cinnamon
¼ tsp ground turmeric
2 tbsp honey
1 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp water
1 tbsp fresh mint leaves, torn (optional)

Instructions

1
Combine the pears, peaches, water, honey, ginger, Ceylon cinnamon, and turmeric in a medium saucepan over medium heat. Stir to coat the fruit, then bring to a gentle simmer, about 3–4 minutes.
2
Add the blueberries and lemon juice, stir to combine, and reduce the heat to medium-low. Cook, stirring occasionally, until the pears are tender when pierced with a fork and the blueberries have burst and released their juices, about 12–15 minutes. The compote should be thick enough to mound slightly on a spoon.

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